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Preheat your oven to 400°F (200°C).
Cut potatoes into wedges and pat chicken thighs dry.
Mix olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Coat chicken with the mixture.
Arrange potato wedges in a baking dish. Drizzle with olive oil and season. Place chicken on top.
Roast for 45-50 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
Garnish with fresh parsley before serving.
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